Crockpot Pernil (Pork shoulder)

Crockpot Pernil (pork Shoulder) Recipe

No Photo

Have you made this?

 Share your own photo!

Kathleen Penfold


Perfect for a lazy or crazy day.

★★★★★ 1 vote
A lot
10 Min
8 Hr


6 lb
pernil (pork shoulder) (more or less)
2 clove
garlic, pasted -or-
1 tsp
garlic powder
2 pkg
sazon (i use the one with achiote for color)
1/4 c
adobo powder (more or less, to taste)
1 medium
onion, chopped


1Taking a small sharp knife, poke holes all over the pernil, particularly around any skin.
2Mix the garlic, sazon and adobo together. Spread all over the pernil and rub in well.
3Wrap the pernil in plastic or put in a sturdy bag. Refrigerate overnight.
4Dump pernil and onion in crockpot. Cook on low for about 8 hours.
5After cooking, if pernil has bones, pick them out along with the skin which should peel right away. Discard.
6Pernil should shred on its own and create lots of juices. Serve with rice.

About Crockpot Pernil (Pork shoulder)

Course/Dish: Pork
Hashtags: #crockpot, #pernil